Wednesday, December 5, 2012

Skinny Queso

I made this to go with the Chicken Enchiladas from yesterday. It was a nice change from the velveeta queso I usually make.

Servings: 16
Serving size: 1/4 cup  1PP

1 large onion, chopped
3 garlic cloves, minced
1 poblano, diced
1 jalapeno, diced
1/2 cup chicken broth
1 1/4 cup skim milk
3 tbsp cornstarch
1 10-ounce can tomatoes with chiles, diced and drained
1 3/4 cups reduced fat sharp Cheddar, shredded
1/4 cup fresh cilantro, chopped
juice of 1 lime
1 tsp salt
1/4 tsp black pepper
1/2 tsp ground cumin
1 tsp ancho chili powder (Beth used chipolte chili powder)

1       In a small bowl, whisk together 1/4 cup milk with 3 tsbp of cornstarch. Set aside, this will serve as the thickener.

2       Bring a medium to large sauce pan up to medium heat and spray non fat coking spray. Add the onions, garlic, poblano, and jalapeno and cook for 5-7 minutes until they begin to soften.

.        Add the chicken broth and milk. Bring to a simmer and let cook for about 3 minutes to reduce slightly.

4       Add the cornstarch mixture to the pan and stir quickly. It will immediately thicken up and begin to bubble. Once you see it thicken up, turn the heat to low.

5       Add the cheese and stir until it melts completely. Then add the tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper.

6       Serve with homemade baked tortilla chips. To cook, preheat oven to 400 degrees. Cut corn tortillas in 1/4′s and place onto a sheet of parchment paper. Spray with cooking spray and sprinkle with salt. Cook for 10-15 minutes until crispy.

Nutritional Info: 75 calories, 2g of fat, 3.1g carbohydrates, 4g protein, 1.1g dietary fiber

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